Three-ingredient Yoghurt Jelly Pie

Preheat the oven to 220°C/200°C fan. Line the bottom and sides of the cake tin with greaseproof paper. Make sure the paper fits exactly, as the jelly will mould to its shape. Put the digestive biscuits in a ziplock bag, make sure it’s sealed and bash them into crumbs using a rolling pin. Take out a small handful of the mixture and set aside (this is to decorate the pie). Pour the rest into a big mixing bowl.

In a separate bowl, prepare the jelly according to the instructions on the packet – but don’t add the cold water, just the boiling water. So you’ll be adding half the liquid it tells you to.

Add 3 to 4 teaspoons of the concentrated jelly mixture to the biscuits to help bind them together. Tip them into the prepared tin and use a spoon to flatten them down and get rid of any gaps – you don’t want any holes for the yoghurt to seep out. Bake the biscuit base for 10 minutes, then set aside to cool.

Add the yoghurt to the jelly and whisk until lump-free. Put the mixture in the fridge for 1 to 2 hours to thicken a little. Once it’s reached the consistency of thick custard, pour the jelly over the base and put the pie in the fridge overnight to set.

When you’re ready to serve, sprinkle the remaining biscuit crumbs over the top. Carefully remove the pie from the tin and slice into generous wedges, using a super-sharp knife dipped in boiling water to give a clean cut. Serve on its own or with handfuls of fruit to match your jelly flavour.